Easy Thai Noodle Salad

I really enjoy how this Easy Thai Noodle Salad with Mango and Spicy Peanut Dressing brings bold flavors, vibrant colors, and just the right kick of spice. The sweetness of mango, crunchy vegetables, and that creamy, spicy peanut dressing are a perfect match—and it’s super quick to put together.

This is one of my top picks when I want something light yet filling. It’s great for weekday lunches, meal prep, or a stress-free dinner that feels like takeout—but even better. To keep it vegetarian, leave out the fish sauce. For extra protein, add some grilled shrimp, tofu, or chicken. However you choose to serve it, this salad packs serious flavor.

It’s also a hit at gatherings like picnics, cookouts, or potlucks—and the colors make it hard to resist. One bite, and people are hooked by the flavor.

Ingredients 

For the salad:

• Linguini – Or your favorite long pasta.
• Ripe mango – Choose one that’s just slightly ripe so it’s easier to cut.
• Red cabbage – You can use about ½ a bag of coleslaw mix.
• Carrots
• Red bell pepper – Remove the seeds and slice as thin as you can.
• Green onions – I love slicing them on a bias for a prettier look!
• Fresh cilantro – Feel free to use the tender stems too, they’re flavorful.
• Fresh mint or Thai basil (optional).
• Roasted peanuts – Cashews work too, but I like peanuts best here.
• Lime wedges – Optional, for serving.

For the spicy peanut dressing:

• Peanut butter – Use smooth peanut butter for this recipe.
• Soy sauce – Low-sodium is fine.
• Fish sauce – You can skip it to keep things vegetarian. 
• Honey
• Rice vinegar – Go for the unsweetened kind.
• Lime juice
• Sesame oil
• Fresh ginger – Fresh ginger is key here.
• Garlic clove – Use a medium-sized clove.
• Sriracha
• Warm water – To make the dressing thin.

How to Make Easy Thai Noodle Salad

1. Cook the linguini until al dente, then rinse under cold water to cool and prevent sticking.
2. Mix the dressing ingredients until smooth. Add warm water slowly to get a pourable, creamy texture.
3. Toss the noodles with mango, cabbage, carrots, bell pepper, green onions, and herbs in a large bowl.
4. Pour the dressing over and toss everything well to coat.
5. Garnish with chopped peanuts or cashews. Serve with lime wedges if desired.

Step-By-Step Process

Chef Jenn’s Tips

• Always rinse the noodles to stop them from overcooking and sticking.
• Let the salad chill for 30 minutes in the fridge—it really enhances the flavor.
• Want more heat? Add extra sriracha or red pepper flakes.
• Grilled shrimp or tofu are great add-ons for more protein.

Recommended

Make It A Meal

This salad stands on its own, but it also pairs well with chicken skewers, tofu, or summer rolls. For something light, try it with a Thai-inspired soup or cucumber salad.

Storage

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Toss before eating, and if the dressing gets absorbed, loosen it with a splash of water or lime juice.